Barley & Vegetable Pilaf

Rinse 1 cup of pearl barley under cold water until water runs clear. This removes excess starch and bitterness.

Heat 2 tbsp ghee in a large pot over medium heat. Add 1 medium diced onion and 2 cloves minced garlic. Sauté until golden and fragrant, about 3-4 minutes.

Add the rinsed barley to the pot and toast for 2-3 minutes, stirring frequently. This enhances the nutty flavor of the barley.

Pour in 2.5 cups of vegetable broth and bring to a boil. Add 1 tsp cumin and sea salt to taste. Reduce heat to low and simmer covered for 25-30 minutes.

Add 2 cups of mixed seasonal vegetables (carrots, peas, bell peppers, zucchini). Stir well and continue simmering for 10-15 minutes until barley is tender and vegetables are cooked.

Check seasoning and adjust salt and spices as needed. The pilaf should be fluffy with each grain of barley separate.

Remove from heat and let rest for 5 minutes. Fluff with a fork and garnish with fresh cilantro or parsley before serving.